RCP: Spinach & Pecan Salad

[David M. Bueker]

Here are the fruits of my candied pecan request:

8 oz. baby spinach, washed and dried
Extra-virgin olive oil
salt
pepper
3 oz blue cheese, crumbled
1 cup candied pecans

Toss the spinach with the olive oil to very lightly coat, salt & pepper to personal taste then add the crumbled cheese & pecans and toss together.

This is extraordinary with a German Riesling auslese. The sweetness of the wine and the sweetness of the pecans work very well together. Go with a younger auslese as you want the sweetness.

Laura had her salad with fresh chevre instead of blue & that was really good too.

[Jenise]

No acid? Just oil?

[David M. Bueker]

Nope - no acid. Didn't need it either. A little lemon juice might work, but the wine had enough acid for both.

[Jenise]

Okay, thanks. Salads don't always NEED acid, but I had to ask.

[David M. Bueker]

Okay, thanks. Salads don't always NEED acid, but I had to ask.

But now you have me thinking. If I were to put a bit of balsamic vinegar in it I could likely pair it with more oxidized styles of wine (e.g. a sweeter Sherry).

Or just toast the pecans (instead of sugaring them) and use nearly any style of Sherry.

[Jenise]

Or toast the pecans without sugar, drizzle with a white truffle oil, and serve it with a '98 CdP.